A traditional Scottish dessert usually served on Burns' Night, cranachan or "crowdie cream" uses oatmeal and Scottish heather honey, rich amber in color and with a caramel flavor. Raspberries or loganberries are the traditional fruits, but any soft fruit can be used. Likewise, Scottish pinhead oats are best here, but the similar steel-cut oats will work too. Serve with a dram of whisky and a piece of shortbread for extra authenticity.
Recipe information
Yield
Serves 4
Ingredients
Preparation
Step 1
1. Heat a nonstick skillet over medium heat and add the oats. Toast for 3 to 4 minutes, stirring all the time, until the oats are beginning to turn golden. Transfer to a plate and cool.
Step 2
2. Whisk the cream with the whisky and 2 tablespoons of the honey until soft peaks form.
Step 3
3. Spoon the mixture into 4 dessert glasses. Cover and chill for 3 hours.
Step 4
4. When ready to serve, sprinkle with the toasted oats and drizzle with the remaining honey. Top with raspberries and serve.
